All in Desserts
We are fortunate to experience all four seasons in Washington, D.C., whether it be in our fashion, fragrance or sports but eateries also savor in this quarterly transformation with innovative culinary fare that celebrates the latest seasonal ingredients.
One restaurant that does this well is Blue Duck Tavern.
Spring has arrived in the Nation’s capital and that means happiness all around. People are cheery, there’s music playing in the streets and terraces are open for outside dining. Unlike Europe, there aren't too many options, but the few establishments that do have them, really stand out, like the Park Hyatt's Blue Duck Tavern. And guess what folks, their beautiful sunken patio that includes a blue mosaic fountain (where sometimes you'll see a duck sunning itself) is now open! (cheers all around.)
If you are not yet familiar with CRAVE, then you will want to be. Nestled in Westfield Montgomery, the upscale shopping center in Bethesda, MD, this American Kitchen & Sushi Bar restaurant is known for its fresh ingredients, a topnotch wine selection, creative sushi and innovative cuisine.
But in this post, I'll be focusing my sweet efforts on meringues. This airy dessert made of whipped egg whites and sugar, comes in many forms, such as a vacherin, 'île flottante and baked alaska because there are actually three different types of meringues - Swiss, Italian and French.
Kapnos Taverna, has more of a focus on seafood from the Greek islands, such as Paros, as opposed to its sister Grecian eatery, Kapnos on 14th Street in Washington, DC, which is more meat-centric. Don't fret, you will still find traditional Greek dishes on the menu, such as spit-roasted lamb, spreads like the taramosalta and mezzes like dolmades, which will no doubt whet your appetite as well.
